Butter Cake with Lemon Ricotta and California Giant Mixed Berries
1 box lemon cake mix
3 eggs, divided
1 cup butter, melted & divided
8 oz cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
1 lemon, zest & juice, separated
1 1/2 pints California Giant blueberries, separated
1 cup sugar
1 bunch fresh mint
2 cups fresh ricotta
16 oz sour cream
1/4 cup corn syrup, light
3 tbsp gin
1 pint of California Giant blackberries, split
1 pint of California Giant raspberries
For Gooey Butter Cake:
Preheat oven to 350 degrees.
Mix cake mix, 1 egg and 1/2 cup butter. Spray a 9” x 13” pan with non-stick spray and spread mixture over bottom; set aside.
In another bowl, beat cream cheese until smooth. Add in eggs, vanilla and butter; beat until combined. Mix in powdered sugar and continue to mix.
Mix in lemon zest, fold in 1 1/2 cups blueberries, reserving remaining berries.
Spread on top of cake mixture in pan and sprinkle 1/2 cup blueberries on top.
Bake for about 40-50 minutes until center is set but still gooey.
Remove from oven and cool. Cut into 24 pieces, then in half; sprinkle with additional powdered sugar before serving.
Combine 1 cup water, sugar, mint and 24 juniper berries in a saucepan.
Simmer over medium heat, until sugar dissolves.
Remove from heat; cool completely.
Strain into large bowl.
Add ricotta, sour cream, corn syrup and lemon juice to the bowl and whisk until smooth.
Strain well, pour into ice cream maker and freeze according to manufacturers instructions.
Remove from ice cream maker, store in container and freeze until firm.
For California Giant Mixed Berries:
Mix remaining 1/2 pint California Giant blueberries, 1 pint Giant raspberries and 1 pint Californa Giant blackberries with gin. Add chiffonade of mint to taste, if desired. Let sit at room temperature for 15 minutes.
Cut blueberry gooey butter squares into half diagonally.
Warm cake and place three halves on a plate. Scoop sherbet and place on plate. Spoon berries on plate and serve.